Vegetable Bean Soup

Sauté:      1 C Chopped celery

               1 C Chopped carrot

               1/2 C Chopped green pepper

                1/4 C Chopped onion

               1 Clove garlic, minced

Add:         2 16-oz cans Whole tomatoes, with liquid

               1 15-oz can Red kidney beans, drained

               1/2 tsp Basil

               1/2 tsp Oregano

               1/2 tsp Cumin

               1 Bay leaf

               1 tsp or less Salt

Cook 15 to 20 minutes. Yields about four 8-oz servings.

From Living Free, p 301.   Order from HOPESource.com.  800.274.0016

Used by Permission.